Bologna Salad Sandwich Spread

I , like another commenter, only used half of the eggs, used mayo instead of Miracle Whip, used dill relish and olives. I enjoyed it immensely. If I make it again, I may add cheddar as well.

I grew up with this, too! But as a special treat, occasionally my Mother would grind in some longhorn cheese and ONION!

My mother made this as well in the 1950’s. She used equal parts balogna, sharp chedder cheese and hard boiled eggs. Then ALWAYS dill pickles, not sweet. Just add a small amt of the pickle. Much better flavor! All this was ground in her meatgrinder. Then add real mayo. NO SALT. There is plenty of salt in the ingredients. The cheese and dill pickles give this a much better taste! I guarantee!

When I was a kid my mom made something like this but different. To the bologna and sandwich spread (the orange stuff with the pickles in it) she would add minced onion, minced green bell peppers, and shredded cheddar cheese. She called it lunch meat spread. Absolutely loved it.

I grew up with this sandwich spread and had forgotten about having it. This recipe is just as I remembered it. Absolutely delicious and so easy to make. I am not a big fan of eggs so I reduced the amount to 2 eggs. Didn’t affect the taste at all. Also added 1/4 tsp of garlic and black pepper

I love it

I have made this for years but mostly with ham and Miracle Whip. I always serve it at parties for cracker spread or to put on the little sandwich bread. There is never any leftovers.

A childhood fav and still make it . My mother used to use this old big hand crank metal meat grinder. She would grind 1/2 the bologna, then onion, then sweet pickle, then the rest of the meat. Finish it off with Mayo. It was a staple at card clubs in the 60’s in Pa. I would always sneak the little sandwiches she made

I usually make this with ham and use some mayo, (Hellmans only!) . Miracle whip never touches my lips since growing up on it. I’ll have to try it with eggs next time. Oh and I am diabetic so I make it with dill pickle relish and the carbs are low in it.

I have been making this spread for 30+yrs. My mother inlaw used to make it. She. I buy the big hunk of bulk bologna and remove the rind. This is a quick easy process with use of a food processor. Cut chunks off the bologna and drop it in with the hard boiled eggs then add in your desired amount of pickle relish, miracle whip or mayo depending on your taste. The food processor makes it perfect just hit the pulse button a few times. This is a wonderful summer sandwich or a snack on crackers. Make it in a big batch to share with friends and family or small batch just for you. If you want to save it you can successfully freeze this salad and thaw out when desired pack it properly in freezer safe containers leaving some space at the top. I freeze this in quart freezer bags during the summer we thaw overnight in the fridge and use a new bag every week! Taste very similar to ham salad, we call it Mock Ham salad just a lot less expensive. You can decrease or increase any of the ingredients including the eggs it’s made to your taste. Good Stuff!

This is the true Southern version I was raised on, no onion or mustard, just four simple ingredients….. the real key is a grinder that will not make it too coarse or too fine. This was fabulous!!!

Great on celery sticks. Also added some hot sauce for a little kick. Yummy.

My mom used to make this all the time for us. Now I make it also. The only thing now is that I can’t find the chicken gumbo soup anywhere. Has Campbell’s stopped making it?

I also make this with spam, adding prepared mustard. I don’t have a meat grinder so I cut up the meat into chunks and then use a pastry blender to further chop and mix.

My dad always made ground bologna and fresh green pepper with a little mayo and lesser Worcestershire sauce on Rye every year for a picnic on the way to summer vacation. 3 generations gobbled them up!

As a child we ate this , my grandmother started making this when I was very young. She would use mayo and a bit of mustard, she used bologna, onions, now here is where she would change things up,,if she used salad dressing she used sweet pickles and if she used mayo then she used dill pickles. We loved it both ways. My entire family loves this , it’s like a treat to us, we have many generations now and if asked what they would like it’s always bologna sandwiches please

I have been making this for years, my mom used to make it. Love it and the recipe is exactly like hers! Much better than ham salad.

Too much Spin Blend dressing, but other than that wow these are awesome. My mom made these years ago.

Like many others on here, it was always called ‘Ham Salad’ in our house … maybe it’s a regional terminology thing or something; I’m originally from Western PA/Pittsburgh area, not sure about the others). This recipe is similar to what I’ve been making for 50 years, as did my Mother and Grandmother before me, but this recipe is way too heavy on the relish and a bit heavy on the salad dressing/ Mayo as well (Mom used Miracle Whip, I use Mayo). My family recipe also calls for onion and a just smidge of good old fashioned yellow mustard. I always use Deli Bologna bought as a whole piece then chunk it to run it through the grinder … The hard boiled eggs, the relish, and the onion all get run through the grinder too, which makes for a nice even grind for the Ham Salad. So, add some onion, a dab of yellow mustard, cut back on the relish and salad dressing, and you’ll have a winner.

This is comfort food from childhood. The appearance takes some tolerance, but it’s amazing. I make it slightly differently and find I like it better. I use mayo and dill relish in place of the Miracle Whip and sweet relish to cut down on the sugar. I love it.

Used to eat this every summer vacation up to Okoboji!! Fareway grocery store used to sell it in their deli, now they sell ham salad which tastes similar, but not quite the same. I’ve never had it with boiled eggs, but will throw it in just to try. Great to see this recipe online and love the memories associated with the dish. Thanks for posting! P.S. I use an old meat grinder to get the same texture to the bologna, which matters in my opinion. ;o)